Healthy Eating

Healthy eating starts by making informed food choices. Choosing a variety of nutrient-rich foods as the foundation of what you eat can help you live a longer, healthier life. Tufts experts keep you up to date on everything from shopping for the best meats, fish, fruits and vegetables to nutrition-smart food preparation and more.

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Vitamins & Supplements

The best way to get the nutrients your body needs is by eating a balanced diet. But it's not always easy to meet your daily requirements of certain nutrients from food alone. Tufts experts separate the facts from the hype on supplements. You'll find unbiased information on vitamins like B-complex, C, D and E, supplements like omega-3 and lutein and essential minerals like magnesium and potassium and how they can protect or, in high doses, even harm your health.

Exercise & Mobility

The health benefits of regular exercise and physical activity are hard to ignore. Exercise can prevent weight gain, help you lose weight, reduce your risk for chronic diseases, even improve your mood. There are many ways for older adults to include physical activity and promote mobility. You'll discover in-depth ideas for protecting your mobility and independence, and receive the latest news on joint health, inflammation, and healthy bones.

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Healthy Heart

A healthy heart is essential to remaining active and full of energy. Protecting your heart is easier than you might think. Taking steps such as limiting certain fats and including "good fats" that improve your cholesterol can reduce your risk of coronary artery disease, heart attack and stroke. You'll learn about the most important steps you can take to ensure a healthy heart from the experts at Tufts.

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Healthy Mind

Understanding how our brain functions is related to what we eat is an emerging area of fascinating scientific discovery. Learn how certain foods and nutrients affect cognition, and get the facts about brain-boosting foods such as green tea and dark chocolate so you can live the most mentally healthy lifestyle possible for years to come.

Healthy Aging

Feeling fit and well will help you get the most out of your everyday life as you age. Tufts experts will give you the knowledge to manage your health and offer tips on to increase your energy and maintain your independence. Stay on top of the latest health research to get the most out of life.

Ask Tufts Experts September 2018 Issue

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Q. Are plant-based “milks” equivalent to dairy? How do I know what to choose?

Plant-based milks are not nutritionally equivalent to dairy, nor to each other.

A. “More and more plant-based ‘milks’ are joining the dairy aisle, but consumers should be aware that the nutrient profiles of plant-based products are often quite different than that of their animal-based counterparts,” says Shuhan Zhan, a dietetic intern at Tufts Medical Center.

“Plant-based alternatives are made by grinding beans, grains, or nuts, and adding water and other additives. The amount of added water, vitamins, minerals, and sugar determines the nutrient profile of the specific product. Calcium and vitamin D contents are typically similar between plant-based and animal-based products after fortification, but fat, protein and carbohydrate content vary depending on the type of plant-based product.”

“In general, animal-based options have higher protein content than their plant-based counterparts. For example, one cup of animal-based milk on average contains eight grams of protein, compared to six grams in soymilk and around one gram in almond or coconut milk. Additionally, animal-based products are denser in essential amino acids, which are protein building-blocks that cannot be made in the human body.”

“On average, unsweetened calcium-fortified soymilk is the most nutritionally equivalent to animal-based dairy products, so it can be a good alternative. The nutrient content of plant-based dairy counterparts can vary significantly based on their brands, manufactures, and flavors. It is important to read the Nutrition Facts label and ingredient list to look for added sugars and other additives.”